Things I’m digging right now:

1. Living my life like Julia Robert’s in “Eat, Pray, Love”. I’m totally down with gaining 10 lbs in Italy and exploring the world, you know?
2. Weather warm enough to walk around in sandals. Bring on the heat! I promise I’ll never complain about being hot again, ever.
3. Reminiscing with my bestie over boys, school, and random drama from 10 years ago - while eating way too many chips and salsa.
4. Margarita Cheesecake garnished with Sea Salt. Oh, did I mention, no baking req’d?! True story.

p.s. Happy Cinco De Mayo! Did you see my other Cinco ideas? They’re HERE

Margarita Cheesecake w/ Sea Salt

yield: (1) 9-inch cheesecake

Crust

• 1-1/2 Cups Graham Cracker Crumbs
• 1/4 Cup Sugar
• 1/4 cup (1/2 stick) Butter or Margarine, melted

1. mix ingredients and press into pan. Refrigerate at least 30 minutes before filling.
   1. Alternative: Preheat oven to 375°F. Mix all ingredients until well blended.
   2. Press firmly onto bottom and sides of pie pan.
   3. Bake 8 min. or until lightly browned; cool completely.

Cheesecake:

• 2 (8oz) packages cream cheese, softened
• 1 (8oz) container whipped topping, thawed
• 1 package margarita flavored jello
• 1 package (16 oz.) Vanilla CandiQuik
• garnish with: whipped cream, fresh lime, & sea salt

1. Melt Vanilla CANDIQUIK according to directions on package.
2. Pour CANDIQUIK in a large bowl over the dry margarita gelatin and softened cream cheese (make sure the cream cheese is very soft and stirrable, otherwise it may cause the cheesecake to have clumps);
3. Blend mixture until smooth.
4. Fold in whipped topping and blend until well mixed.
5. Spread cheesecake mixture in pie crust. Top with whipped cream, lime and sea salt!